RECAP: Seafare Symposium 2025
Reimagining the Future of our Ocean Foods
Tuesday, February 18 - The Redd, Portland, OR
Set against the creative backdrop of the Ecotrust Redd East event venue in SE Portland, this action-driven gathering invited participants to explore how Oregon’s ocean-based foods — from wild seafood to regenerative seaweeds — can contribute to a more sustainable, resilient, and delicious local food future.
Commercial fisherman Kelly “The Blade” Barnett (Garibaldi, OR), demonstrating how to break down a whole lingcod.
Dr. Alexandra Leeper (Iceland Ocean Cluster)
The past few years have shown us the vulnerabilities of our nation's food supply chains, so participants gathered with intention to talk candidly about food waste realities, local transportation bottlenecks, and how businesses can work together to reduce the carbon footprint of our food. Food Hub leaders Erin Maher, Kiara Kashuba, and Kiara Caruso shared about new shared-use infrastructure, hub-to-hub collaborations, and the importance of values and place-based procurement.
Guided by visionary voices including Nikki Guerrero (Hot Mama Salsa), Alanna Kieffer (Shifting Tides NW), and Dr. Alexandra Leeper (Iceland Ocean Cluster), attendees spent the day dreaming big and building practical pathways for a more resilient food future. The opportunity to do more with our current resources surfaced as a focal point, as participants charted paths for upcycling of byproducts and waste streams within our existing blue food systems.
We refueled at lunch with an amazing locally sourced meal by The Minnow, (Sacred Sea albacore sandwiches with red dulse seaweed, Tre Fin Smoked Sablefish toasts adorned with pea shoots, gorgeous chicory and potato salads, and hearty winter lentil soup!) while hearing about collaborative efforts happening both locally and abroad, including:
Dr. Alexandra Leeper of the Iceland Ocean Cluster shared a case study on how “100% fish” innovations and products in Iceland have turned the potential value of Atlantic cod from $14 to $4700 per fish. This inspired lively roundtable discussions on what’s possible here in Oregon with our local species!
Blue Foods Coordinator Kiara Caruso presented an overview of Central Coast Food Web: Oregon’s first seafood co-working space in Newport which expands opportunities for small and mid-size fishers, seaweed farmers, and urchin ranchers to prototype and make new products, while also addressing rural food security.
Carl Hendrickson from the Oregon Kelp Alliance provided updates on kelp forest restoration efforts along the south coast and how volunteers can get involved. While Oregon has lost over 80% of its kelp forests in the last 20 years - hope is not lost! Strategies such as harvesting and ranching kelp-devouring purple sea urchins, while planting and monitoring regrowth of kelp are proving to be effective methods of rebuilding one of our state’s most important ecosystems.
The culinary magic came alive thanks to commercial fisherman Kelly “The Blade” Barnett (Garibaldi, OR), Chef Andre Uribe (Independence, OR), and Chef Maylin Chavez (Portland, OR), who showcased the creative potential and nutrition of regional seafood through demos, tastings, and artful storytelling.
Chef Andre Uribe (Independence, OR), showed us his seaweed chimichurri recipe, and paired it with Oreogn caught Albacore tuna.
After a full day of immersive workshops, conversation, and activation, the energy flowed into the Seaweed + Oyster Social - a celebration of learning, community, and our next generation of ocean stewards. Part business mixer, part happy hour, this fun endcap to the day featured craft beverages curated by Portland Bitters Project, Haystack Shellfish Co. oysters expertly prepared by Chef Maylin Chavez, and albacore dishes crafted by talented student chefs from Siletz Valley High School’s Culinary Program.
You may have heard about the Siletz School from their participation in a new coastal Seafood Butchery program, as they were recently featured by many media outlets including Oregon Public Broadcasting. This innovative program, organized by the Oregon Coast Visitors Association and Oregon Ocean Cluster project, has been getting a lot of attention as it seeks to develop Oregon's future workforce. Watch a video about the program HERE.
A portion of event proceeds went to support the work of the Oregon Kelp Alliance, and their goal to restore west coast native kelp forests.
Huge thanks to our sponsors and venue partners: Oregon Coast Visitors Association, Travel Oregon, Oregon Coastal Mariculture Collaborative, The Builders Initiative, Ecotrust, Art Design Xchange, and Union Pine for making the Blue Foods Forum possible!
